Paraben Free Garlic Ginger Herb Oil
This fragrant infused oil is the kind of kitchen staple that quietly elevates everything it touches — drizzled over roasted vegetables, stirred into pasta, or used as a dipping oil for crusty bread. The technique is all about patience and low heat, coaxing the garlic and ginger into the olive oil slowly so the flavors bloom without any bitterness. Once the fresh parsley, basil, and thyme steep in that warm, golden oil, the result is something deeply aromatic and layered in a way that bottled alternatives simply can't match. For anyone navigating preservative sensitivities, store-bought flavored oils and condiments can be a minefield of additives and synthetic compounds — making a batch from scratch with whole, recognizable ingredients is genuinely the smarter move. Every single component here is clean and straightforward: good olive oil, fresh herbs, real garlic, and a knob of ginger. It keeps in the fridge for up to five days, so you can make one batch and reach for it all week long.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, peeled and thinly sliced
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh basil leaves, roughly torn
- 1 tsp fresh thyme leaves
- ¼ tsp fine sea salt
Instructions
- 1
Combine the olive oil, garlic slices, and ginger in a small saucepan over the lowest possible heat. Warm gently until the oil is fragrant and small bubbles form lazily around the garlic and ginger, about 8–10 minutes — the garlic should turn just barely golden at the edges but not brown. Watch closely, as garlic can scorch quickly.
- 2
Remove the pan from the heat and stir in the parsley, basil, and thyme. Let the herbs steep in the hot oil for 15 minutes, until the oil is deeply fragrant and the herbs are wilted.
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